1 kg lamb
300 g of artichokes
300 g of peas
150 g ripe tomatoes
150 g potatoes
2 onions
1/2 head of garlic
1 glass of white wine
10 g of pine nuts
flour
ground black pepper
paprika
olive oil
2 bay leaves
parsley and salt
2 eggs boiled
Clean the lamb, cut it, season and dip in flour. Lightly fry the meat in olive oil, when golden place it in a pot. (Keep the olive oil in the fry pan) Add about 1 liter of water, and boil for 20 min along with the chopped artichokes and potatoes. After that time, add the peas and cook for another 10 minutes.
200 gr. peas (peeled)
200 gr. broad beans (peeled)
2 - 3 spring onions
2 eggs
2 slices of bacon or Serrano Ham
extra virgin olive oil
salt and parsley
cayenne
Cook the peas in a pot of salted water for 8 minutes. Drain and keep the peas and broth.
Cook the broad beans in another pot with water and a pinch of salt for 8-10 minutes. Drain and keep the beans.
1 kg of beef diced
1 kg of fresh or frozen peas
2 onions
4 ripe tomatoes
3 carrots
salt and ground black pepper
nutmeg
virgin olive oil
1 tablespoon flour
half liter of white wine (option)
Put a clay pot on the fire with a good splash of olive oil and fry the beef peppered previously.
